While I was creating this recipe, I wanted to incorporate the ingredients that really bring out the flavor of blueberries. For me, this is lemon zest, cinnamon, and vanilla extract. This recipe makes 12 large blueberry muffins. These muffins are a perfect addition to breakfast, or a lovely afternoon treat with tea. I hope you enjoy this recipe and happy baking!

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Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
12
Yield:
12 large muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Starter Sponge:
Muffins:

Directions

Instructions Checklist
  • Mix flour, discard, yogurt, milk, baking powder, and baking soda for starter sponge together in a large bowl until thoroughly combined. Let sit at room temperature, 2 to 3 hours.

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  • Preheat the oven to 375 degrees F (190 degrees C). Grease 2 jumbo 6-cup muffin tins.

  • Mix flour, cinnamon, and salt together in a medium bowl.

  • Whisk oil, sugar, eggs, vanilla extract, and lemon zest into the starter sponge. Slowly add dry ingredients into the wet ingredients; mix until incorporated but be careful to not overmix. Carefully fold in blueberries. Scoop batter into the prepared muffin tins.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack and let cool.

Cook's Note:

You can use whole milk in place of 2% milk, if you'd like.

Nutrition Facts

239 calories; protein 5.1g; carbohydrates 31g; fat 10.9g; cholesterol 32.5mg; sodium 309.2mg. Full Nutrition
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